Almond Butter Cake

"A small simple cake with a slight almond toasted almond taste. Really out of this world. You can substitute almond extract for 3/4 of the vanilla if a stronger almond taste is desired. This cake employs an unusual mixing method that ensures good results."
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Ready In:
1 cake




  • Combine eggs, extract and 1/4 of the sour cream in a small bowl.
  • Cut butter into chunks.
  • Put remaining sour cream in another small bowl.
  • allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
  • You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
  • Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure.
  • Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
  • Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
  • This will aerate the cake and give it structure.
  • Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
  • Scrape the bowl one last time and give it a couple pulses.
  • Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
  • Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
  • Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
  • It's delicous slightly warm with just a dusting of powdered sugar too!

Questions & Replies

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  1. Lisa Pizza
    What a piece of cake!! (pun intended) Looking at this recipe, I was a bit nervous. But I was able to get it in the oven in about 30 minutes. Steve's directions are very clear and easy to follow. The only deviance I made was using toasted whole almonds, with skin, and chopping them finely. I thought the extra flavor and texture would be nice. I used his Butter Cream Frosting #14307 to ice it, smoothed the sides, then sprinkled chopped toasted almonds on top. I doubled the cake and frosting recipe and made a layer cake. Next time I will sprinkle almonds in the filling layer as well. Beautiful presentation, and delicious results! (this was my first time using a butter based frosting- and I learned a few things. I had made the cake and frosting the night before, because I wanted the cake to cool thoroughly (work schedule constraints). I figured to just assemble and frost in the morning. I should not have put the frosting in the fridge. It was too hard to spread. So I put it in a piping bag, which worked well, until you got to the bottom - and that part was melted from my hand-heat. I ended up piping the unmelted frosting all over the cake, then smoothing it with a frosting spatula. It turned out wonderful. And I learned something in the process. win-win! :))
  2. Ginger Rose
    This is a simple but delicious cake which everyone loved. I covered it with a dark chocolate ganache. Thanks for another excellent recipe!
  3. jewelia.k
    Outstanding cake! I frosted it with a simple buttercream. Next time I will use a chocolate buttercream instead, as I think chocolate would would go beautifully with the nutty flavor of the cake. I have definitely found a new favorite!
  4. Dodo10
    Great cake. I substituted the sour cream with creme fraiche since I couldn't find but it just came out great all the same.
  5. Brandy Sue
    All I can say is YUM!!


  1. Dodo10
    Great cake. I substituted the sour cream with creme fraiche since I couldn't find but it just came out great all the same.



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